If you try any new recipes this Thanksgiving....you have to try this one!!! This recipe was given to me by our own V.I.F. June from our Chef Circle!! She has been making this for years and we have been loving it for years. So now I get to share it with all of you!!! It is great to enjoy anytime but I love it as an appetizer. Throw the whole head on a plate and watch people just pull it apart and enjoy it!!! It's cripsy, cheesy and delicious. And its cauliflower....it's healthy too!!!
STUFFED CAULIFLOWER
1 WHOLE HEAD OF CAULIFLOWER
1 CUP OF SHREDDED CHEDDAR/MEXICAN CHEESE
1/3 CUP BREADCRUMBS
1/3 CUP PANKO CRUMBS
1/3 CUP GRATED PECORINO ROMANO CHEESE
OLIVE OIL
HANDFUL OF FRESH PARSLEY CHOPPED
Preheat your oven to 400 degrees.
Start by preparing your head of cauliflower. Remove all the leaves around the head. Then cut the stem flat so it will stand up straight.
STUFFED CAULIFLOWER
1 WHOLE HEAD OF CAULIFLOWER
1 CUP OF SHREDDED CHEDDAR/MEXICAN CHEESE
1/3 CUP BREADCRUMBS
1/3 CUP PANKO CRUMBS
1/3 CUP GRATED PECORINO ROMANO CHEESE
OLIVE OIL
HANDFUL OF FRESH PARSLEY CHOPPED
Preheat your oven to 400 degrees.
Start by preparing your head of cauliflower. Remove all the leaves around the head. Then cut the stem flat so it will stand up straight.
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Now grab a big stock pot. Use a steamer basket if you have one. If not be creative and use a smaller colander upside down in the bottom of the pot. Anyway, fill with about 3 inches of water. Bring to a boil, cover and steam the whole head in one piece. You want to steam it just until it gets soft enough so you can separate the florets to push the stuffing down in between. It will probably take about 15 to 20 minutes depending on the size of the head of cauliflower. Longer if larger.
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When it is softened...take it out and let it rest until cool enough to handle and you can slightly separate the florets.
Now take small amount of the shredded cheese and stuff it in and all around each floret. You can use as much or as little as you like but I like mine stuffed!!! You can also use the cheese of your choice. If you prefer a white cheese....go for it. You just want to stick to a cheese that will melt nicely inside.
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It may get messy...the cheese may fall out the sides or bottom but that's ok....just pick it back up and stuff it back in!!!!! Now combine together the breadcrumbs and the panko crumbs. Then stuff that in between each as well.
Then....the grated Pecorino Romano. This you will kind of just pack all over the outside of the head as much as possible stuffing it slightly inside.
Drizzle it all over with olive oil........
As you can see, I made two because as usual I have soooo many mouths to feed. And they are soooo good I want to make sure that I make plenty!!!
So now just top them with some fresh parsley and get them into a 400 degree oven for about 25 minutes.
Remember, they are mostly cooked you just need the cheese to melt and the outside to get a crunchy golden brown. You might even want to throw your oven on broil for the last 2 minutes just to give it that crisp on the outside....totally up to you.
Isn't that beautiful??? What a presentation. It will look gorgeous on your holiday table. And seriously....just take a look at the inside....this is making me hungry!!! Give it a try...if you like cauliflower...this is the dish for you!! Seriously, just make it and put in on the table....even the kids will be pulling it apart with their fingers to get to the cheese inside. One of my friends just said it is like the Blooming Onion, you just want to pick it apart!!
Another great recipe from my amazing friend....June!!! Love you cupcake!!!
ENJOY!!! ALL GOOD STUFF!!!!
